Apple-Cheddar Skillet Corn Bread |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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While corn tortillas are by far the most popular bread in Mexico, cornmeal is used in other breads as well. Apples are added to this one, leading a sweetness and texture that is very appealing. Ingredients:
2 cups yellow cornmeal |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 1/4 cups skim milk |
1 teaspoon vinegar |
1 (16 ounce) cream-style corn |
3 egg whites |
1/4 cup honey |
2 tablespoons vegetable oil |
1 cup shredded cheddar cheese |
2 medium granny smith apples, unpeeled, diced into 1/8 to 1/4 inch pieces |
Directions:
1. Preheat oven to 400 degrees.
2. Lightly oil a 10 inch cast iron skillet or spray with a nonstick cooking spray.
3. In a large bowl, combine cornmeal, baking powder, baking soda, and salt.
4. Mix well. Place milk in a small bowl. Add vinegar and set aside.
5. In another bowl, combine corn, egg whites, honey, and oil. Beat with a fork or wire whisk until blended. Gradually whisk in milk. Stir in cheese and apples. Add to cornmeal mixture, mixing until all ingredients are moistened.
6. Heat skillet in oven for 3 minutes. Remove hot skillet from oven and pour in batter. Bake 30-35 minutes, until a toothpick inserted in the center or the bread comes out clean. Place on a wire rack to cool slightly. To serve, cut into pie-shaped wedges while still warm.
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